Chicken Enchiladas (Charee Broadbent)

Ingredients

2 cups of cooked chicken

1 can cream of chicken soup

1 can cream of mushroom soup

1 cup sour cream

7 oz. canned olives (sliced and drained)

1 1/2 minced onions

12 taco shells

3 TB parmesan cheese

1/4 tsp. garlic salt

For the Sauce:

1 can cream of chicken soup

1/4 c sour cream

2 TB parmesan cheese

Shake of garlic salt

Directions

Filling:

Mix together and place in taco shell.

Put in 9x13 pan and spread sauce on top

Add cheddar and mozzarella on top

Bake 350 for 30 minutes, serve with picante sauce